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Cherry-Almond Fudge

Makes: 64 servings Yield: 2 pounds (64 pieces)
Prep 30 mins Bake 350°F 5 mins Chill 6 hrs
Cherry-Almond Fudge
  • 3/4  cup  sliced almonds
  • 2 1/2  cups  sifted powdered sugar
  • 2/3  cup  milk
  • 1/4  cup  butter
  • 12  ounces  white chocolate baking squares with cocoa butter, coarsely chopped
  • 3/4  cup  snipped dried tart red cherries or dried cranberries
  • 1/2  teaspoon  almond extract (optional)
  •  Canned vanilla frosting (optional)
  •  Red food coloring (optional)

1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.

2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.

4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.

5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).

From the Test Kitchen
  • Store in an airtight container in refrigerator for up to 1 week.
Nutrition Facts (Cherry-Almond Fudge)
  • Servings Per Recipe 64,
  • cal. (kcal) 67,
  • Fat, total (g) 3,
  • chol. (mg) 4,
  • carb. (g) 8,
  • pro. (g) 1,
  • sodium (mg) 15,
  • Percent Daily Values are based on a 2,000 calorie diet

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